Rice Krispies

6 cups Rice Krispies
3 tablespoons butter
1 (10 ounce) package regular marshmallows or 4 cups miniature marshmallows or 7 ounces marshmallow creme (or more)

Melt butter in a large pot on low heat. Add marshmallow creme and let melt. Stir in the rice krispies. Put in a baking pan.

Broccoli Stuffed Sole

PREP TIME	15 Min
COOK TIME	25 Min
READY IN	40 Min

• 2 tablespoons butter or stick margarine, melted
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 (10 ounce) package frozen chopped broccoli, thawed and drained
• 1 cup cooked rice
• 1 cup shredded Cheddar cheese
• 8 (4 ounce) sole or whitefish fillets

DIRECTIONS

1. In a small bowl, combine the butter, lemon juice, salt and pepper. In another bowl, combine the broccoli, rice, cheese and half of the butter mixture. Spoon 1/2 cup onto each fillet. Roll up and place seam side down in a baking dish coated with nonstick cooking spray. Pour remaining butter mixture over roll-ups.
2. Bake, uncovered, at 350 degrees F for 25 minutes or until fish flakes easily with a fork. Baste with pan drippings; sprinkle with paprika.

Nutritional Analysis: One serving (1 stuffed fillet) equals 190 calories, 6 g fat (3 g saturated fat), 64 mg cholesterol, 478 mg sodium, 8 g carbohydrate, 1 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable.

from All Recipes.

Creamy Fruit Pie

1 tub of cool whip
1 pudding mix
1 can of pie filling
1 graham pie crust

Make the pudding and mix with the cool whip, then add pie filling to it and pour it into the pie. Let sit in the refrigerator. Vanilla pudding with blackberry filling is delicious.

World's Healthiest Foods

Quick and easy recipes

130 foods that are healthy, delicious, affordable, etc. (good for adding variety to a diet or making a shopping list)

Carrot Soufflet

I first had this divine dish at Nawlin's in Cleveland, TN. You can buy it in tubs for carryout, too.

Some reviewers say to use less sugar, 1/2 or 3/4 cup. You can cook the carrots longer to make them easier to mash. You can substitute the white sugar for brown and add cinnamon and nutmeg if you like.

From Allrecipes.

Original recipe yield:
8 servings
PREP TIME 5 Min
COOK TIME 45 Min
READY IN 50 Min

2 pounds carrots, chopped
1/2 cup melted butter
1 cup white sugar
3 tablespoons all-purpose flour
1 teaspoon baking powder
1 teaspoon vanilla extract
3 eggs, beaten
1 teaspoon confectioners' sugar for dusting

1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring a large pot of salted water to a boil. Add carrots and cook until tender, about 15 minutes. Drain and mash. To the carrots add melted butter, white sugar, flour, baking powder, vanilla extract and eggs. Mix well and transfer to a 2 quart casserole dish. Sprinkle with confectioners' sugar.
3. Bake in preheated oven for 30 minutes.

Rachel's Banana Bread

Good for those bananas you didn't eat before they got all spotted.

1 cup mashed bananas (about 2 bananas. best when very spotted, for flavor... it mellows)
3/4 cup sugar
1/2 cup oil
2 eggs
1 3/4 cup sifted flour
2 tsp. baking powder
1/2 tsp. baking soda
salt
1/2 cup pecans (optional)

Bake in a greased loaf pan at 325 for 1 - 1 1/2 hours, whenever a fork or toothpick comes out clean. I used 1/2 cup of sugar, and it was plenty.

Mom's Chicken and Dumplings

Gut whole chicken and put to boil for 40 minutes with 1 tbs. butter, salt, and pepper.

Dumplings
4 cups flour
2 eggs
Pinch of salt
1/4 - 1/2 cup chicken broth
Mix, cut into rectangles, and let sit for 30 minutes.

Put chicken on a plate and cut it up. Put chicken back in pot. Drop dumplings in pot with a can or two of chicken broth. Cook 15 minutes or until they float.

Spiced Beets

Stove-top or microwave.
Add cinnamon, sugar, and powdered cloves (a little) to a can of beets. May need some water.

Vegetable Fajitas

From Eartheasy.

(add beans, meat, and/or cheese if desired)

1 onion
1 each: red, green, yellow bell pepper
1 garlic clove, minced
8 ounces mushrooms
several broccoli crowns, cut small
6 TBSP olive oil
2 TBSP chili powder
3 TBSP lime juice
fajita seasoning
lemon pepper
guacamole (recipe below)
flour tortillas

Slice onion and peppers into strips. Remove mushroom stems and slice the mushrooms thickly. Combine in a bowl, add the crushed garlic and mix slightly.

In a seperate bowl, mix the oil, chili powder, lime juice, fajita seasoning and lemon pepper and pour over the vegetable mixture. Stir well and set aside for an hour or more.

After the vegetables have marinated, heat a frying pan or wok until very hot. Add the marinated vegetables and stir-fry over high heat for 5-6 minutes, until the mushrooms and peppers are just tender. Spoon the filling onto each tortilla, garnish with guacamole, sour cream (and if desired, picante sauce or salsa) and roll up. Makes wonderful leftovers (if there are any!)

From "Vegetarian: The Greatest Ever Vegetarian Cookbook" Edited by Nicola Graimes


Easy Guacamole
5 - 6 avocados
2/3 of a jar of organic salsa
fresh cilantro (about half of a batch)
2 cloves garlic
1/4 cup fresh lime juice
fairly generous dash of cayenne

Place all ingredients in a food processor and blend till fairly smooth. Season to taste.
Refrigerate in airtight container.

Hearty Bean and Pasta Stew

From Eartheasy.

1 c. onions, chopped
1/2 c. chopped green pepper
16 oz can diced tomatoes
15 oz. can black beans, rinsed
15 oz. can kidney beans, rinsed
15 oz. can pinto beans, rinsed
4 oz. shell macaroni
1 tsp oregano
1/2 tsp basil
1/8 tsp pepper
3 oz. salsa (or more to taste)
3 c. water

Saute the onions and green pepper in olive oil. Add tomatoes, water and beans and bring to a boil. Add pasta, oregano, basil and pepper and cook 10 mins. Add salsa and heat until it’s warm.

Irish Colcannon

From Eartheasy.

1 bag frozen hash browns with peppers............ Nutmeg
1 medium onion ..............................................6 eggs
1 C milk .........................................................1 C. Shredded cheddar
1 large bunch of fresh kale

In a 9x13 pan, spray with a vegetable cooking spray. Set oven to 375°.
Clean kale, and remove stems. Chop onion, fry in small amount olive oil until brown. Add kale & stir until kale is slightly cooked. Add salt and pepper to taste, and 1 tsp nutmeg.
Remove from heat. Spread frozen Hash browns in bottom of sprayed casserole. Add milk. Top with kale and onion mixture. Make 6 'wells'. Break an egg into each well. Top casserole with shredded cheddar cheese. Bake until eggs are set. Time varies by oven, usually 35-40 minutes.

Herbed Salmon

From Eartheasy.

4 salmon fillets
4 potatoes, quartered....................................2 tbsp parsley
2 tbsp olive oil..............................................1 tbsp Italian seasoning
1 large onion, chopped.................................1 can tomato sauce
2 cloves garlic, chopped...............................3/4 cup white wine

Pour oil in large pan. Lay potatoes in oil and cover with half the mixture of onion, garlic, parsley and seasoning.
Lay fish on top of the potatoes. Pour remaining half of mixture over fish.
Mix tomato sauce and wine together, and pour over fish.
Bake at 375 for 80 minutes, uncovered. Baste fish occassionally with sauce in pan.
Serves 4.

Rice Verde

From Eartheasy.

This simple casserole is great for using up leftover rice. Serves 3.

1/4 cup butter.............................................1 cup milk
1 small onion, finely chopped....................1 egg, slightly beaten
1 cup cooked rice.......................................1/2 tsp salt
1 pkg (10 oz) chopped spinach....................1 cup grated sharp cheddar cheese

Saute butter and onion in 1 1/2 qt casserole until onion is transparent.
Stir in rice, spinach, milk, beaten egg, salt and cheese. Mix well with fork.
Cover and bake until mixture is hot. Uncover and sprinkle with bread crumbs or sliced almonds.

One-Pot Cooking

From Eartheasy.

Rice, potato, and pasta based meals (with any other ingredients you want to use). See the site for how to do it.

Organic Gardening

One day, if I ever own a house, I hope to grow things... a garden, fruit trees, and flowers (England inspired me there).
We used to have a garden, but with all the trees, it didn't get enough sun.

Grow organic lawns and gardens.

Wild Alaskan Salmon and Peppers

From Eartheasy.

This recipe makes four generous servings, and only uses one cup of salmon. Chicken, turkey or pork, cut in small bite-sized strips, can be substituted for the salmon.

[3 stars. I found this recipe a little too fishy until I got used to it with the leftovers. If that scares you, you could substitute the salmon for something else. I used a can of salmon. It could have been more than a cup. I'm not sure. I also used 2 peppers instead of 4. ]

1 tbsp olive oil...................................................1/2 tsp pepper
1 onion, chopped...............................................12 oz spaghetti or vermicelli
3 cloves garlic, minced......................................1/2 cup grated parmesan cheese
2 each, red and green peppers, cut in strips.......1/4 cup pitted black olives
1 can (28oz) tomatoes, undrained........................2 tbsp chopped parsley
1 cup cooked, flaked wild Alaskan salmon..........1 tsp salt

In a large, deep skillet, heat oil over medium heat. Saute onion and garlic until tender. Add red and green peppers and tomatoes. Break up tomatoes with a fork, and include the liquid. Bring to a boil, then reduce heat to medium. Cook for 10-15 minutes, until ingredients begin to thicken. Season with salt and pepper.
Cook pasta in separate pot for 8-12 minutes, until tender. Be sure water is salted. Drain well and add the salmon. Pour sauce, cheese, olives, and parsley on top and toss lightly.

Salmon

Salmon: A Fish Story - An overview of the fish and some recipes.

Buy wild, not farmed, if you can. Much better for you and the environment.

Salmon, Cucumber, Chili Salad

From The World's Healthiest Foods.

This is a refreshing salmon salad. The combination of flavors gives you a delicious way of enjoying the healthy benefits of salmon and cucumbers. Using our stovetop cooking method for the salmon with no oils makes this especially healthy and light.

Prep and Cook Time: 20 minutes

Ingredients:

• 3 cups thinly sliced washed cucumber, do not peel
• 2 tsp minced jalapeno pepper, seeds and stem removed (or to taste)
• ½ cup chopped scallion
• 3 TBS chopped fresh cilantro
• 1½ TBS chopped fresh mint
• 1½ lb salmon fillet,deboned and skin removed cut into 4 pieces
• 2 + 1 TBS fresh lemon juice
• 1 TBS soy sauce
• 1 TBS extra virgin olive oil
• salt and cracked black pepper to taste

Directions:

1. Start chopping the first 5 ingredients.
   
2. While chopping ingredients, preheat a stainless steel 10-12 inch skillet on medium high heat for 2 minutes. Rub salmon with 1 TBS lemon juice and season with a little salt and pepper.
   
3. Place salmon in hot pan and cook for 2-3 minutes. Turn and cook another 2-3 minutes, depending on thickness of salmon. This is our (Stove top Searing) cooking method.
   
4. While salmon is cooking, finish chopping ingredients and whisk together lemon juice, soy sauce, olive oil, salt and pepper. When ready to serve toss with cucumber mixture. Do not toss ahead, as it will dilute the flavor.
   
5. Place cucumber salad on a platter and place salmon on top. Garnish with a sprig of cilantro and serve.
   
   Serves 4
   

Healthy Cooking Tips:

Choose salmon filets that are cut from the head of the fish. It will be thicker, and moister after cooking. Because stoves vary, it is best to check the salmon for doneness after about 1 minutes after you have turned it. Salmon is best-cooked medium. Insert the tip of a knife into the thickest part of the filet. It should flake, yet still be pink in the center. Also, make sure you don't toss the cucumber mix with the dressing until you are ready to serve. The salt in the dressing will draw out the water in the cucumbers and dilute the flavor of your salad. You may want to add a little minced chili pepper at a time and taste it, so it will match your personal preference in heat and spiciness.

Cucumber and Black Bean Salad

From WBIR Knoxville.

3 tablespoons extra virgin olive oil
2 tablespoons lemon juice
Freshly ground pepper, to taste
Dash of low-sodium soy sauce (optional)
4 cups chopped cucumbers
1 red bell pepper, chopped
1 red onion, slivered
1 pint grape tomatoes, halved
1 cup fat-free feta cheese
1 14-oz can black beans, rinsed and drained


Directions:

Whisk oil, lemon juice, pepper, and soy sauce in large bowl until combined. Add remaining ingredients and toss to coat. Chill and serve

Spinach Dip

If your baby spinach is about to go bad, boil it until just wilted, put in a microwaveable container, add cheese, and microwave.

Blender Quiche (or leftovers quiche)

Modified from Recipezaar and taken from Lana's blog.

Really, you can use whatever ingredients you want in this. Use any cheese. The recipe is light on the cheese, so add extra if you like. It has a moist eggy bread consistency. I used 4-cheese Mexican blend and 2 cups zucchini for the filling. You could probably use 3 cups of something (up to 2 if packed airtight in the measuring cup) if you have a big enough dish. If you use more than a cup of fillings, use a dish bigger than 9" round.

1¼ hours 20 min prep

Change to: servings US Metric

1-1 1/2	cup shredded cheddar cheese
1/2 - 1	cup cooked and cubed chicken meat or ham or bacon
1/2 -1	cup frozen zucchini or spinach or broccoli, cooked
3	eggs
1/2	cup baking mix
1/2	teaspoon salt
1	dash garlic powder
1	tablespoon dried onion flakes
2	tablespoons chopped fresh parsley
1 1/2	cups milk
1/4 - 1/3	cup olive oil
1/2	teaspoon paprika

• Lunch/Snacks
  
  
  
  
  
  
  
  
  
  
• Food Processor/Blender Lunch/Snacks
  
  
  
  
  
  
  
  
  
  
• United States Lunch/Snacks
  
  
  
  
  
  
  
  
  
  
• Chicken Lunch/Snacks
  
  
  
  
  
  
  
  
  
  
• Reduced Carbohydrates Lunch/Snacks
  
  
  
  
  
  
  
  
  
  

1. Preheat oven to 350 degrees F.
2. Generously grease a 9 inch pie pan. (bigger if you have it)
   
3. Spread shredded cheese across bottom of pie pan.
4. Cover cheese with meat and vegetables.
5. In a blender, combine eggs, baking mix, salt, garlic powder, onions, parsley, and milk.
6. Blend until smooth, then add olive oil.
7. Blend until combined, then pour mixture over meat and vegetable layer.
8. Sprinkle with paprika.
9. Bake in preheated oven for 40 minutes.
10. Cool 10 minutes before serving.

Chicken Tortilla Soup

Copied from Lana's blog.

From The Best Chicken Tortilla Soup.

6¼ hours / 15 min prep

1 (46 ounce) can chicken broth
1 (15 ounce) can tomato sauce
1 (15 ounce) can diced tomatoes
3 cups shredded cooked chicken (I use rotisserie from the deli)
2 anaheim chilies, diced
1 jalapeno pepper, diced
1/2 cup diced onions
3-4 large tomatoes, diced
2 garlic cloves, minced
2 tablespoons minced cilantro
1 tablespoon chili powder
2 teaspoons cumin
2 teaspoons pepper
1 teaspoon salt
2 teaspoons Tabasco sauce (I use the the chipotle flavor)
1/2 teaspoon chipotle peppers (optional)
Garnish
1 cup shredded cheddar cheese
1 avocado, chopped
1/4 cup cilantro, pulled from stem
1 lime, cut into wedges
2 cups crushed tortilla chips

1. Throw everything except the garnishes in your crockpot and let it cook on high for 5-6 hours.
2. Dress with garnishes and give it a squeeze of lime (a must:-) and you're good to go!
3. Enjoy!
4. If you are not using a crockpot, saute the garlic and onion in 2 tablespoons olive oil before adding the remaining ingredients.
5. Simmer for at least an hour so that the flavors mix together.

Sandwiches

*currently under study to create more variety and tastiness*

Use whole wheat multi-grain bread, fresh, toasted, or cooked (with heatable ingredients on sandwich) in a little olive oil in a pan. Or use pita bread, a sub roll, etc.

The wide possibilities...
Choose your own ingredients:
Cheese, meat, eggs, beans, peanut butter.
Peppers, sliced carrot, baby spinach, tomato, cucumber, avocado, guacamole, pickles, onion, alfalfa, artichokes, mushrooms, eggplant, hummus, apple, raisins, olives.
Optional spices, dressings, or condiments.

Lately I've been making...
provolone, turkey, carrot slices, bell pepper, spinach
toasted bread, 4-cheese mexican blend melted on bread in the microwave, carrot slices, bell pepper, spinach

*more combinations forthcoming*

See Top 10 Vegetarian Sandwich and Wrap Recipes.

Everglades Seasoning for Squash and Chicken

For squash... chop, sautee in olive oil, and sprinkle with seasoning.
For chicken... season and cook.

Their site says... "The Original Everglades Seasoning is a special blend of imported herbs and spices that enhance the flavor of all meats (beef, pork, poultry and fish) as well as salads, vegetables, soups, breads, dressings, gravy, barbecue, and other foods. Try it on eggs, baked potatoes, salads, vegetables, in soups and stews - also gravies, cheese sauces, spaghetti or chili - it is EXCELLENT on Popcorn too!!! Use before or after cooking. Also available with 1/3 less salt & no MSG."

Everglades Seasoning

Inspired by English Breakfast

Cook turkey bacon.
Then cook eggs in the same pan and add shredded cheese.
Toast bread. Spread with Nutella (also good on honey grahams) or jelly.
Serve with English breakfast tea with a bit of milk.

Fruit Smoothies

Create your own by your flavor sense...
To a blender add fruit, fresh or frozen: bananas, strawberries, peaches, mangoes, blueberries, blackberries, etc.
Frozen fruit doubles as ice. If using fresh fruit, add ice if desired. (Chop and freeze fruit that would otherwise go bad to save for smoothies.)
Add either 1. milk and the optional ice cream or yogurt or 2. juice
Optionally add peanut butter, vanilla flavoring, cinnamon, or honey.

For example...
A handful of frozen bananas and strawberries, some milk, and a scoop of vanilla ice cream. I bet it'd also be good with some natural peanut butter thrown in. It doesn't work quite as well (tastes confused) with Mocha Mudslide ice cream (vanilla with irish creme and chocolate and coffee swirls), but it's still good.

Sazón y Sabor Columbian Restaurant in Cleveland, TN has smooth, milky, real fruit drinks. I wish I knew the recipe. They probably use horchata as a base.

Muir Glen Organic Soups

Heat and eat! Quality organic ingredients and great flavor for the same price as other soups.

Classic Minestrone, 19oz
Creamy Tomato NEW!, 19oz
Garden Vegetable, 19oz
Hearty Tomato Soup, 19oz
Homestyle Split Pea, 19oz
Savory Lentil, 19oz
Southwest Black Bean NEW!, 19oz

Good with grilled cheese or a sandwich.

Kacy's White Bean Chili

1 lb. boneless chicken breast (cut into bite-sized pieces)
2 medium onions (diced)
2 small cans of green chilies (drained)
2 16 oz. cans of white beans (drained and rinsed)
2 cups chicken broth
2 tsp. ground red pepper (cayenne pepper)
1 tsp. black pepper
3 tsp. cilantro
2 tsp. oregano
2 tsp. cumin
4 cloves of garlic (crushed) or minced garlic in a jar

Sautee onions in butter. Add all ingredients into a large crock-pot. Cook on low for 6-8 hours OR on high for 3-4 hours. Serve with Monterey Jack cheese and crushed tortilla chips on top. This is also good with corn muffins as a side.